I served this vegan version of a Caprese Salad for a group of 14 women at Stillheart. It was a HUGE hit …. the flavors, the textures and the adventure of eating it — with a steak knife.
A stacked, vegan, version of a
Caprese Salad (Insalata Caprese).
The sliced fennel and pear were dipped in lemon juice.
The tomato was dipped in olive oil infused with basil blossoms.
The roasted cauliflower was blended with basil.
Served with a Relaxed (raw) Kale Salad
with pumpkin seed oil, sea weed and pecans
BTW – the centerpiece is a collection of cones that came from a pine tree in Lafayette,
the rosette-style cones were a great complement to the table.
(Curious – does anyone know the name of the pine tree?)
